Lindsay, a reader, sent me an e-mail today asking for this White Bean Soup recipe. It was on the menu a couple of weeks ago, and I never got around to making it. I almost just e-mailed her the recipe, but it sounded good! So, I decided to make it tonight. It was so fresh and delicious and exactly what I wanted. Thanks, Lindsay! I know its going to get better in the fridge, so I’m looking forward to leftovers for lunch tomorrow. The weather has turned cold once again, so this warm soup hit the spot. Most ingredients in the recipe are pantry staples or past sale items at Publix. I did call my husband and get him to grab and onion and zucchini at Publix on his way home. He’s really good about doing stuff like that for me! Make this great soup as a farewell to winter!
White Bean Soup Recipe:
White Bean Soup Ingredients:
1 tablespoon olive oil
1/4 medium onion, finely chopped (1/3 cup)
1 garlic clove, minced
1 32-oz. carton chicken broth
1 14.5-oz. can diced tomatoes (I used fire-roasted)
1 medium zucchini, sliced and quartered
1 19-oz. can cannellini beans, rinsed and drained
1 19-oz. can garbanzo beans, rinsed and drained
diced cheese, for garnish
parmesan cheese, for garnish
How To Make White Bean Soup:
In a medium saucepan, heat oil over medium-high heat, then add onion and cook 3-4 minutes or until tender. Stir in broth, tomatoes, zucchini and beans. Bring to a boil. Reduce heat; simmer uncovered until zucchini is tender, about 15 minutes.Serve with diced Monterrey jack cheese and a sprinkle of parmesan cheese.
(adapted from Parents.com)